Taco Casserole
1 lb. hamburger
1 (15 oz.) can chili beans
1 (8 oz.) can tomato sauce
2 tbls. taco sauce
2 tsp. chili powder
1 tsp. garlic salt
2 cups tortilla chips, crumbled
1 cup dairy sour cream
½ cup green onion (including tops), sliced
1 tomato, chopped
1 cup shredded cheddar or Monterey Jack cheese

Brown and drain beef. Stir in beans, tomato sauce, taco sauce, chili powder and garlic salt; heat to boiling. Place chips in a 2-quart casserole dish; top with beef mixture. Spread with sour cream. Sprinkle with onions, tomatoes and cheese. Cook uncovered in a 350° oven until hot and bubbly, about 20 to 30 minutes. Arrange additional tortilla chips around the edge of casserole. Serve with shredded lettuce, chili peppers and taco sauce. Yields 6 servings. Mary Gingerich, Clark, Mo.
Back to top

Mexican Pin Wheels
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
1 (4 oz.) can mild green chillies, drained
1 (4 oz.) can black olives, chopped
1 cup grated cheddar cheese
¼ cup green onions, chopped
1 (2.5 oz.) pkg. shaved ham, shredded Seasoning salt to taste
6 to 10 flour tortillas

Soften cream cheese; add remaining ingredients. Spread mixture on tortilla shells. Roll, then cut into bite-size slices. Serve with salsa. Yields 6 to 10 servings. Martha Miller, Clark, Mo.
Back to top

Mexican Cheese Dip Salad
1 (1 oz.) pkg. dry ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
6 corn bread muffins
2 (16 oz.) cans pinto beans, rinsed and drained
1 medium bell pepper, chopped
1 (15 ¾ oz.) can whole kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
2 cups shredded Mexican cheese blend
6 scallions, sliced

In a small bowl, combine the dressing mix, sour cream and mayonnaise; set aside. Crumble half of the corn muffins into a large glass bowl or trifle dish. In the following order, add layers of half of the beans, bell pepper, sour cream mixture, corn, tomatoes, bacon, cheese and scallions. Repeat the layers once more with the remaining half of each ingredient. Cover and chill for at least 2 hours. Just before serving, toss the salad until well combined. Yields 8 to 10 servings. Josephine Steinman, Arglye, Mo.
Back to top

Mexican Lasagna
2 lbs. ground beef
½ cup onion, chopped
1 (24 oz.) jar picante sauce
1 (15 oz.) can chili beans or pinto beans with jalape–os (do not drain)
1 tsp. salt
½ tsp. black pepper
2 cups cottage cheese
1 egg, beaten
2 cups shredded Monterey Jack cheese
12 (6-inch) corn tortillas
1 cup shredded cheddar cheese
½ cup green onions, thinly sliced (optional)
½ cup sour cream (optional)

In a large skillet, cook beef and onion until the beef is brown and onion tender. Drain fat. Stir in picante sauce, beans, salt and pepper. Set aside. In a small bowl, combine cottage cheese, and egg. Spread one third of meat mixture in the bottom of a 13x9x2-inch baking pan. Top with half of Monterey Jack cheese, half of cottage cheese mixture and six tortillas. (Tear tortillas if necessary to cover cheese more completely.) Repeat layers ending with meat. Sprinkle with cheddar cheese. Bake at 350° for 45 to 50 minutes. Garnish with green onions and serve with sour cream if desired. Yields 10 servings. Mary Woodfin, Poplar Bluff, Mo.
Back to top